Yes! Parmos but easier. What a time to be alive!
Compared to frying and oven baking the chicken is more crispy but the cheese on top is a bit dryer. The structure stayed more firm (sometimes my toppings slide off). Missing the frying step uses less oil. Overall 9/10.
Original recipe below with air fryer adaptations. If you don't have an air fryer please see here for the Teessidey goodness.
Ingredients
Chicken fillets
2 eggs, beaten (ideally by someone outside ‘Spoons)
Golden Breadcrumbs. Not natural please, golden ones. You want that orange hue.
Béchamel (you can make it if you insist, but no self-respecting Boro person would do that)
Grated cheddar or red Leicester for topping. Again, orange please for authenticity.
Method
Make sure you take the meat out of the fridge and allow it to reach room temperature, you want to die road racing your Subaru, not via chicken.
Place each breast on a chopping board and cover with cling film. Make a ‘ladz’ joke about breasts.
Beat the life out of each breast as if it tried to rob your last can of Stella (until flat)
Dredge the meat – first into the egg, then the breadcrumbs. Ensure that the coating is even all over then set aside. Should look orange and crusty, like a Boro girl with goosebumps (coats are for grandmas).
Place into the air fryer and cook at 180C for 10-14 minutes (until the chicken is almost cooked through and the breadcrumbs are crispy).
Spoon over the béchamel and grated cheese.
Place back into the air fryer and cook at 180C for a further 3-5 minutes (until the cheese is melted).
Serve with chips, salad (cabbagey pizza shop style if poss), garlic mayo and a Blue Wkd. We talk more about garlic mayo here - it's important.
Want veg on the side instead? Yerjoekinarnya? Southerner.
Cooking times depends on your airfryer (we have the Salter dual fryer) so pictures below to show how it should look at each stage.
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